Coconut Flour Blueberry Muffins (Refined Sugar Free)
Delicious, healthy coconut flour blueberry muffins are simple and satisfying. These gluten-free, refined sugar-free blueberry muffins are quick and easy to make.
Equipment
- 6 hole muffin tin
- paper cases
- large bowl
- electric or hand whisk
Ingredients
- 3 eggs
- 30 g butter, well softened or coconut oil or olive oil
- 2 tablespoon honey or maple syrup or sugar
- 1 teaspoon baking powder
- ½ teaspoon vanilla essence or ⅛ teaspoon almond extract
- 40 g coconut flour
- 100 g blueberries, fresh or frozen
Instructions
- Whisk together the eggs, softened butter, honey and vanilla or almond extract. The mixture should be frothy and well mixed,
- Stir in the coconut flour and baking powder and mix well. Add the blueberries and gently mix.
- Spoon into a muffin tray lined with paper cases.
- Bake for 20 mins at 180 degrees until golden and set.
- Cool on a wire rack, and store in an airtight container.
Notes
The butter needs to be soft so that it mixes well. If necessary, cut into cubes and place in a bowl of lukewarm water for a few minutes.
Nutrition
Calories: 125kcalCarbohydrates: 13.1gProtein: 3.9gFat: 6.8gSaturated Fat: 3.6gFiber: 3.3gSugar: 7.6g
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